Process for wrapping margarine and butter



Sept. 15, 964 E. L. JOSEFOWICZ ETAL PROCESS FOR WRAPPING MARGARINE AND BUTTER 2 Sheets-Sheet 1 Filed Dec.

5 R O T N E V MWWMMM D EFOWI Z gfil llE JIQELNICP? BY 7 2 A ORNEY 2 Sheets-Sheet 2 E. L. JOSEFOWICZ ETAL PROCESS FOR WRAPPING MARGARINE AND BUTTER Filed Dec. 31, 1962 Sept. 15, 1964 United States Patent 3,1 33393 PROCESS FOR WRAPPING MARGARINE AND BUTTER Edmund L. .Iosefowicz, Bayonne, and Daniel Melniek, Teaneck, N..I., assignors to Corn Products Company,

New York, N.Y., a corporation of Delaware Filed Dec. 31, 1962, Ser. No. 248,653

This invention relates to a novel process for wrapping table spreads such as prints of yellow margarine or butters with a sealed wrapper to avoid surface discoloration of the prints during storage, to novel sealants for the wrapper and to prints wrapped thereby. More particularly, the invention relates to novel foil-paper laminated Wrappers for the aforesaid table spreads and to processes for producing the same. This application is a continuation-in-part of our copending application Serial No. 70,- 609, filed November 21, 1960, now US. Patent No. 3,094,- 420, dated June 18, 1963.

In the manufacture of conventional table spreads such as yellow margarine or butter, one quarter pound prints are usually packaged by packaging machinery in an aluminum foil-paper laminated wrapper or in parchment. The wrapped prints are then automatically overwrapped in cartons and then placed in cases which are glue-sealed. The finished cases are shipped in refrigerated carriers to distribution point-s. During the time between manufacture and final use by the consumer, which may be several months, the product undergoes various types of storage such as in warehouse or supermarket cold rooms, refrigerated display cases and household refrigerators. All of these vary in temperature and humidity. Storage at relatively low humidity has deleterious effects on products such as butter and particularly yellow margarine since storage for even a short time under these conditions, causes certain areas of the prints to exhibit surface darkening. Much margarine in print form is also stored at room temperature and here humidity of the atmosphere is also variable. At room temperature storage, localized surface darkening may be greater or less than that noted with prints stored in the refrigerator. Thus, when the print is unwrapped by the consumer, the appearance due to the areas of increased color intensity is unattractive and objectionable and gives the product an old appearance. Although the objectionable appearance does not in any way affect the flavor or nutritional value of the product, appetite appeal is lost and consequently the consumer changes brands in the hope of obtaining what appears to her to be a fresher product, with consequent loss of prestige and sales to the manufacturer.

The areas of increased color intensity in the case of yellow margarine, particularly, are generally found on the longitudinal surface beneath and adjacent to the final overlap of the wrapper and at the ends beneath the end folds (tucks) of the wrapper. The longitudinal discoloration varies from a thin line to a hand up to /2" in Width. Margarine and butter manufacturers are most sensitive to the longitudinal discoloration since it is most frequently and most readily detected by the consumer because on stripping the wrapper from the print, the area under the longitudinal overlap is the first area of the print seen by the consumer. At the end folds, the discoloration assumes the shape of the tucks, viz., triangles.

It is therefore an object of this invention to prevent surface darkening of yellow margarine and butter wrapped in foil laminated paper wrappers or other substantially air tight wrappers.

It is a further object of this invention to increase the shelf-life of margarine and butter despite variations in storage conditions prior to use by the consumer, as well as to prevent weight loss.

Patented Sept. 15., 1964 A still further object of this invention is the prevention of oil leakage through the folds of the wrapper with subsequent staining of the canton under adverse storage conditions.

In our aforesaid copending application, we have described the application of specific sealants to prescribed areas of the wrapper in a moiten state, their cooling and solidification thereafter and then their re-melting after completion of the wrapping operation to effect a heat seal. In this procedure, an external source of heat is required to re-melt the sealant material. Moreover, temperature, pressure and dwell time have been found to be critical in order, among other things, to avoid heat abuse of the material wrapped and its deformation.

Other objects and features of the present invention, therefore, are the provision of novel sealants and their application to specific locations of the wrapper during the wrapping operation that will remain in molten condition long enough after their application to effect the seal during wrapping, thus avoiding the necessity for re-melting of the sealant, utilizing the heat of the applied molten sealant itself to effect the bond, the latent heat of said applied sealant being transformed into sensible heat during the wrapping which warms the surface of the wrapper to which it is applied as well as the over applied flap of the Wrapper in order to effect a sealing bond therebetween upon dissipation of the heat of the sealant and the solidification of the latter.

A still further object of this invention is to provide a process for producing novel table spread Wrappers which will overcome the problems discussed above. These and other objects of the invention will become apparent from the following detailed description.

Other objects and features of the invention also will become apparent from the following specification and the accompanying drawings forming a part thereof, wherein:

FIGURE 1 is a perspective view of a wrapped print whose wrapper has been sealed in accordance with this invention;

FIGURE 2 is a section taken along the plane of line 2-2 of FIGURE 1 and viewed in the direction of the arrows;

FIGURE 3 is a diagrammatic illustration of the method of pract cing this invention;

FIGURE 4 is a fragmentary perspective view of a stage in the Wrapping process illustrating the location of parts just after a sealant layer has been applied to a surface of one of the flaps of the partially folded wrapper; and

FIGURE 5 is a graph of viscosity v. temperature of exemplary sealants described herein.

We have discovered that the localized surface darkening is due to moisture loss (dehydration) from the table spread prints only at the areas of wrapper overlap. These prints contain from 14.5 to 19.5% moisture. The surface of the print, however, dehydrates only at specific areas since the ordinary foil laminated paper wrapper does not provide a hermetic seal around the print and this condition of moisture loss results in the formation of dark yellow lines or hands on the surface of the prodnot in the region of the overlapping flaps. When the moisture in the print leaves the surface, a more concentrated oil phase remains which is darker in color than the original light yellow color of the product. It is this dark color that gives the print its old appearance and which is responsible for objections by the consumer.

Prints of table spreads such as margarine are usually wrapped in rectangular aluminum-paper laminated sheets. The total thickness of each sheet is about 0.002 inch; the foil thickness averages about 0.0008 inch. To protect the ink of the printed matter, a coating of lacquer is sometimes applied to the outer foil surface. The paper layer which is in contact with the product is laminated to the foil. The foil wrapper is supplied to the wrapper ma chine in roll form and the desired lengths are cut just prior to the wrapping operation. Due to the inherent stiffness of the wrapper, the over-lapping folds about the Wrapped print do not remain in positive contact with each other. The overlapping outer portions of the wrappers lift away from the prints causing exposure to external air of the products, beneath and adjacent to these overlaps. Dehydration and increased color subsequently develop in these areas.

Our discovery that the surface discoloration of the prints is due to moisture loss is indeed remarkable in view of the fact that parchment-wrapped prints decrease in weight from 1.0 to 2.0% because of moisture loss after two weeks at 75 F. and 50% relative humidity in contrast to a 0.25% decrease in the case of foil-wrapped prints; and yet, surface darkening is far more apparent in the foil-wrapped prints. Likewise, in the refrigerator (40% relative humidity) with weight losses due to dehydration of 0.3% for the parchment-wrapped prints and with negligible weight loss for the foil-wrapped prints, only the foil-wrapped prints show areas of high color intensity. Furthermore, the packaging of the Wrapped margarines in cartons, with flaps tucked in, with flaps sealed, or with a paper or foil overwrap, does not prevent the localized surface darkening of prints packaged in a foil inner-wrap. In the case of parchment-Wrapped prints, exhibiting greater weight loss due to surface dehydration but less obvious surface discoloration, the surface dehydration is of a generalized nature and not restricted to specific areas of the table spread. The discovery that the objectionable surface discoloration, noted above with foil-wrapped prints, is due to localized surface dehydration was made only after it was observed that the areas of surface darkening fail to appear in foil-wrapped prints of margarine stored at either refrigeration or room temperature but now in an atmosphere of high relative humidity, viz. about 90%.

According to this invention, we provide a foil-paper laminated Wrapper for conventional table spreads such as margarine and butter, said wrapper being coated on at least a portion of one side with a heat-scalable coating of about 0.000015 inch to about 0.0015 inch in thickness with a layer of an edible grade sealing material having a melting point in the range of 105 1 17 F., said coated portion of said wrapper adapted to contact overlapping areas of the wrapper. Thus, a heat-seal bond can be made between two dissimilar surfaces of the wrapper by means of the coating that was applied.

In our aforesaid copending application, we have recited suitable sealing materials, useful particularly in sealing laminated foil wrappers wherein the practice outlined included a re-rnelt of the sealant after its deposit on a selected surface of a wrapper to effect a sealing bond between such surface and an overlapping layer of the Wrapper. The elimination, however, of the requirement for re-melting of the sealing material and desire to utilize the latent heat crystallization characteristics of the applied molten sealant itself directly to efiect the sealing bond between overlapping layers of the Wrapper has required considerable research and experimentation to discover other more appropriate sealant materials. In order to provide satisfactory seals, principal factors requiring consideration are (a) melting point temperature of the sealant; (b) dwell time, i.e. time required for the molten sealant after application to the selected surface of the Wrapper to heat the contiguous overlapping surfaces of the wrapper during and after the wrapping operation and to complete the bond between the two surfaces upon solidification; and (c) the pressure required during dwell time to insure an effective bond.

The melting point temperature is of importance because the melting point differential between thesealant and that of the table spread should be as low as possible in order to avoid as much heat abuse of the spread as possible. The sealant fats are applied in the molten state at a temperature of from 115 -l40 F. significantly above their melting points.

Table spreads such as margarine and butter have an average melting point of about F. (ranging from 92 F. to F.). The fact that a wrapper for a product of such low melting point may be heat sealed by a molten layer of sealant on the wrapper at a temperature of as high as 140 F., namely 45 F. above the melting point of the fat of the table spread and preferably at F. without heat damaging the table spread in juxtaposition is a major discovery in the course of our investigations. The criticality of the temperature limits characterizing the fat used as the sealant is another discovery made in the course of the present investigation.

The dwell time of the sealant is of importance because in commercial practice on an existing wrapping machine wherein individual prints are foil wrapped and packaged in groups of four in a carton, it has been found that the time required: (1) to apply the sealant to the wrapper; (2) complete the Wrap, (3) convey four prints to elevators for cartoning (4) push four Wrapped elevated prints into the carton, (5) glue the carton, (6) close the carton flaps, and (7) heat seal the carton flaps, required about 65 seconds on a machine operating to package 43 pounds of wrapped prints per minute.

Therefore, the sealant used should not solidify completely until the carton-packaging operation is completed. Since the sealant fats are applied at temperatures rang ing from ll514-0 F. those which require between 1 and 2 minutes to solidify from the time of their application to the wrapper, to completion of the wrap of four prints in the carton are the ones indicated as most useful in the practice of this invention. In general, fat sealants which set up with of one minute to 3 minutes are acceptable. Those which set up Within less than /1- minute provide unsatisfactory seals (many failures) and leave an objectionable opaque white area at the sites of application. Those which set up within more than 3 minutes also provide unsatisfactory seals (many failures) but this time the wrappers appear oily and oil-staining of the carton results.

In one type of packaging, using the Morpac (Model T) packaging machine manufactured by the Lynch Package Machinery Corporation, Toledo, Ohio, pressure required to effect the seal between the overlapping flaps of the wrapper on the print by bringing them into intimate contact with the underlying flaps bearing the strip of molten sealant is of importance because deformation of the print during wrapping and packaging must be avoided. The application of pressure is effected in two ways. First, immediately after wrapping of the individual quarter pound prints they pass onto a belt conveyor in a conventional wrapping and packaging machine. By adjustment of the end rails or guides at both edges of the conveyor, we prevent the prints from passing freely along the conveyor. Three or four wrapped prints are now forced to back up, one against the other, causing the overlapping fiaps of each print to be pressed into their underlying flaps in the backed up prints. Secondly, at the end of the conveyor of the unit, used in producing the so-called Eastern style package, elevators lift four prints and position them horizontally side by side as a group for insertion into a carton by a pusher bar. In so doing, the pusher bar exerts a force of four to five ounces (avd.) to slide the four prints by pressure toward the carton and a total force of about 2.0 to 2.2 pounds (avd.) to bend the carton folds and envelop the prints by the carton.

This force thus exerted is more than ample to press the flaps of each print tightly together and to effect a good seal by the sealant fat that cools to setting temperature, during this carton wrapping procedure. At temperatures of about 50-65 F. print or product temperature under which packaging is usually effected, it has been found that a force of over 2.7 pounds (avd.) is required to cause deformation of the wrapped prints. Hence, the pressures utilized in the machine which are sufficient to effect packaging and sealing are below this value and no deformation of the prints during wrapping or packaging occurs. The same approximate pressures and packaging times are present with the so-called Western style of packaging (machine of same manufacture) where the group of four prints is arranged with two pairs of prints longitudinally adjacent each other.

The wrapping and packaging operation is conveniently effected in the following preferred manner (see FIG. 3). The table spread yellow margarin or butters is processed by conventional means and is formed into conventional individual prints P, usually of one-quarter pound, rectilinear shape using conventional machinery for this purpose and associating it with conventional packaging machinery which wraps the individual prints P successively in a foil-laminated wrapper and then packs them in groups of four into cartons. In practice, the individual prints P are moved horizontally and successively after their formation into the wrapping and packaging machine along a table 11 thereof as by a pusher bar 12 and into engagement with a previously positioned vertically disposed unfolded laminated foil paper wrapper W of pre-cut prescribed size. So engaged, the print P and wrapper W are moved together by the pusher 12 in the direction of the arrow A, into engagement with a folder abutment 14 which acts to fold the lower flap W of the wrapper along and parallel with the underface of the print P. At this time, the outer region of the lower flap W extends rearwardly of the rearward face of print P, lying on the top ledge of the folder abutment 14. In this same horizontal feeding movement of the print P, the upper flap W of the wrapper is partially bent over the upper surface of said print by an appropriate abutment (not shown) in the path of travel of the print P and wrapper W in the direction of arrow A under action of the pusher 12.

The partially wrapped print P is now moved downwardly in the direction of the arrow B in any suitable way, past a ledge edge 15 of the folder abutment 14. This folds the outermost portion of the lower flap W upwardly and diagonally toward the rear face of the print P. The print P continues to move downwardly further and beyond and below said edge 15 so that the outer face of wrapper flap W now is swept into contact and past a sealant applicator 16 which is positioned below the ledge 15.

In the embodiment shown, this applicator 16 comprises a substantially horizontally disposed tube 17 located below the under face of the ledge 15 with the forward one of its curved surfaces 18 adjustably arranged to be substantially flush with or protruding slightly forward of the ledge 15 so that it will make sliding contact with the outer surface of the foil flap W now bent toward the rear face of print P as the latter is moved downwardly past it as described. Dispensing jet orifices 19 joined by an interconnecting groove 20 are provided in the curved surface 18 and communicate with the hollow interior of tube 17.

The interior of tube 17 is supplied with the desired sealant composition which is delivered thereto from a heated reservoir (not shown) via a reciprocating piston pump (not shown) which is activated by the machine parts which move the print downwardly in the direction of arrow B, to eject determined amounts of the hot sealant delivered to tube 17 via its jet orifices 19 onto the suras that of the sealant in said reservoir.

The sealant is uniformly spread in band or strip form onto a determined area of the wrapper flap W by the applicator as a tacky layer S.

Upon completion of the application of the tacky sealant layer S onto the surface of the flap W of the wrapper, the W portion of the wrapper is folded back into parallelism and engagement with the rear face of the print. The wrapper at this area should cover most and desirably all of the rear face of the print. The print then is moved horizontally in any suitable manner in the direction of the, arrow C so that it passes under a fixed abutment 21 which causes the upper flap W of the wrapper to be folded into parallelism and contact with the upper face of print P and to extend rearwardly of the rear face of the latter. The print P is moved in this direction to a position clear of the forward edge of the abutment 21 and is then moved upwardly in the direction of arrow D in any suitable way. In this upward traverse, the trailing portion of the flap \V is engaged by the leading edge of abutment 21 and folded downwardly over the rear face of the bottom flap W and pressed against the tacky layer S of sealant to which it becomes adhered. This completes the individual wrapping of the print P with a wrapper W. Of course, during these various folding operations, the end folds or tucks T of the wrapper on print P have been made in conventional ways by the wrap ing machinery during the movements of the print through the machine. These tucking operations, however, are not part of the instant invention and, therefore, are not described in detail.

The wrapped print P is now moved onto a conveyor 22 in any suitable way whose flight is moving in the direction of arrow E and whereon a drag on the individual prints is effected by adjustment of end rails or guides (not shown) at both sides of the conveyor so that three or preferably four prints P back-up one against the other causing the flaps on each print P to be pressed against one another. At the end of the conveyor 22, groups of four wrapped prints are transferred to an elevator 23 which is then raised in the direction of arrow F to position the group of four wrapped prints at the entrance to cartoning apparatus 24 into which they are then pushed from the elevator 23 by a pusher 25 operating in the direction of arrow G, against an unfolded carton CAR whose walls are bent around the group of four prints P by the force exerted on pusher 25 to package the prints. The time consumed in wrapping four initial prints P and cartoning a group of four wrapped prints P in a carton CAR is approximately 65 seconds in conventional machinery so that by the time the cartoning step is completed the warm tacky sealant layers S applied to the required surfaces of individual prints P have set and because of the pressure maintained on the group of prints P the juxtaposed overlapping upper flaps W of the individual prints have been sealed to their underlying flaps W by the sealant layers S.

Cartoned groups of prints are then packed in any desired manner into a case (not shown) for shipping or for other disposal.

As pointed out hereinabove, the nature of the edible sealant used in the layers S applied to the individual print wrappers is an extremely important aspect of this invention. As has been noted hereinabove, the sealant is maintained in the heated molten state in a heated reservoir ready for application to the appropriate surface W of the wrapper during the wrapping of the individual prints P. Various sealant fats were tried which varied in melting point between F. and 140 F. (Wiley). Fat temperatures in the reservoir ranged between and 160 F. It was found, however that the desired results were obtained if the fats had melting points of 105- 117 F. preferably l10-114 F., and if these fats in the reservoir were maintained at between and 140 F. preferably 120-130 F. Molten fats of the proper melting point are too viscous at temperatures below 7 r 115 F. and set up too rapidly. Molten fats of the proper melting point are of such low viscosity at temperatures above 140 F. that tree oil accumulates on the outside of the wrappers because of drippage with a resulting interference in packaging efiiciency. Furthermore, it is not desirable to hold edible oils for any extended period at high temperatures.

Various types of fat composition were tested.

In the following examples of fats tested, the following definitions are utilized.

Composition: type of vegetable oil or fat used;

Melting point: temperature at which the solid fat becomes liquid according to Wileys method, expressed in degrees Fahrenheit.

Iodine value: Degree of unsaturation according to Wijs method.

Solid content index: Approximate percentages of solid fat present in a given fat at selected test temperatures in degrees Fahrenheit; Fulton and Associates, I.A.O.C.S. 31, 98 (1954).

Viscosity: Expressed in centipoises as determined by the Brookfield viscosimeter for liquid shear using spindle #1 at 100 r.p.m.; 1 centipoisez dyne-second per sq. centimeter (see Instruction Manual, Brookfiield Engineering Laboratories, Inc., Stoughton, Mass). For this test a 450 gram sample of the fact in a 600 ml. beaker is first brought to a temperature of 140 F. The beaker plus sample is held in a water bath also at 140 F. for a period of one hour after which the first viscosity measurement is made. After having been cooled at the rate of 1 F. drop every 'minutes, the molten fat is subjected to serial viscosity measurements at the consecutive lower temperatures. When the first definite crystals of solid fat appear, the last of the viscosity measurements is made.

Setting time: Time required for the molten tat to solidify when in contact with a laminated foil paper wrapper surrounding a one-quarter pound print of margarine at 50-65 F. The ideal setting time in the mentioned Morpac packaging machine is 1 minute and 5 seconds; the handling time in the machine used for wrapping and packaging a given print of margarine, when rate of packaging is 43 pounds per minute.

Bond: Effectiveness as an adhesive of the composition to bind the overlapping longitudinal flap by the sealant to the underlying flap without spontaneously pulling apart. When manually pulled apart, no fiber tear must occur nor must the sealant be too obvious.

Quality and apperance of seal: The sealed flaps (1) must not be too oily to the touch, (2) must be substantially continuous, (3) must not stain the carton, (4) must not pull apart spontaneously, and (5) must protect the print from surface dehydration and discoloration.

In all of the following examples, the sealant composition was maintained at between 120-130 F. during its application as a sealant layer S to the wrapper flap as described above. At the lower temperatures of 115-120 F. too much of the fat (more viscous) tends to be deposited, while at the higher temperatures of 130-140 F. the molten fat (less viscous) tends to drip over other areas of the wrapper with some interference in packaging efficiency. These other temperatures may be employed but are less preferred to 120130 F. as the temperature of the molten fat.

Example I Solid content index:

35.7-41.7 at 50 F. 25.5-30.0 at 70 F. 22.5-26.0 at 80 F. 13.9-16.3 at 92 F. 7.1-9.1 at 102 F.

V S Viscosity (centipoises):

51.0 at 140 F.

53 at 131 F.

63 at 125 F.

66 at 120 F.

71 at 115 F.

74 at 108 F. (haze).

81 at 102 F. (crystals forming). Setting time: 1-2 minutes (good). Bond: Good seals-tacky bond. Quality and appearance of seal: Quite dry, almost transparent, no carton stains.

The fat of this example provided an excellent sealant when applied as a sealant layer S to the flap of the Wrapper as described above.

Example II Composition: Blend of 98% partially hydrogenated soybean oil (M.P. about 102 F.) by weight with 2% completely hydrogenated cottonseed stearine (M.P. 140 F.) by weight.

Melting point: 111-113 F.

Iodine valuez'74-76.

Solid content index:

24.9-26.9 at 50 F. 18.1-19.5 at 70 F. 16.9-18.3 at F. 11.8-13.2 at 92 F. 6.6-8.2 at 102 F.

Viscosity (centipoises).

50 at 140 F.

53 at 131 F.

60 at 125 F.

67 at 120 F.

70 at F. (haze).

74 at 108 F. (crystals forming).

Setting time: 1-2 minutes (good).

Bond: Good seals-tacky bond.

Quality and appearance of seal: Quite dry, almost transparent, no carton stains.

The composition of this example provided an excellent sealant when applied as a sealant layer S to the flap of the wrapper as described above.

Example 111 Composition: Blend of 64% coconut oil non-hydrogenated (M.P. about 76 F.) by weight with 36% cottonseed stearine (M.P. about 89 F.) by weight. The blend is completely hydrogenated and then interesterified.

Melting point: 108.5-110.5 F.

Iodine value: 1.5-2.5.

Solid content index:

65.6-68.0 at 50 F.

56.4-59.4 at 70 F.

49.8-53.2 at 80 F.

30.2-34.8 at 92 F.

11.4-15.0 at 102 F. Viscosity (centipoises).

44 at 140 F.

47 at 131 F.

54 at 125 F.

57.5 at F.

61 at 115 F. (haze) 63 at 108 F.(crystals forming).

Setting time: /2 minute (too fast).

Bond: Some good seals but fat set-up too fast to permit sealing the majority of the prints.

Quality and appearance of seal: Dry white opaque film,

no carton stains.

The composition of this example is unsuitable as a sealant as it is clearly not as good as that of Examples I and II.

9 Example IV Composition: 100% partially hydrogenated peanut oil. Melting point: 114-116. Iodine value: 48-52. Solid content index:

64.5-68.5 at 50 F. 56.2-60.4 at 70 F. 50.2-56.2 at 80 F. 40.5-45.5 at 92 F. 23.0-25.0 at 102 F. Viscosity (centipoises). 54 at 140 F. 58 at 131 F. 66 at 125 F.

70 at 120 F. (haze). 76 at 115 F. (crystals forming).

Setting Time: /1 minute (somewhat fast).

Bond: Mostly good seals despite brittle character of the set-up sealant.

Quality and appearance of seal: Quite dry, white opaque,

no carton stains.

The composition of this example is useable but less preferred to Examples I and II.

Example V Composition: Blend of 96.5% partially hydrogenated soybean oil (M.P. 107 F.) by weight with 3.5% completely hydrogenated cottonseed stearine (M.P. 140 F.) by weight.

Melting point: 113.5-116.5.

Iodine value: 64.5-68.5.

Solid content index:

36.5-37.6 at 50 F.

23.6-24.8 at 70 F.

21.0-22.0 at 80 F.

13.8-15.0 at 92 F.

7.4-8.4 at 102 F. Viscosity (centipoises):

50 at 140 F.

55 at 131 F.

61 at 125 F.

64 at 120 F. (haze).

71 at 115 F.(crystals forming).

Setting time: 2-3 minutes (somewhat slow).

Bond: Mostly good seals despite slightly oily character of the set-up sealant.

Quality and appearance of seal: Slightly oily, almost transparent, slight carton stains.

The composition of this example is useable but less preferred to Examples I and II.

Example VI Composition: 97.5% by weight of an interesterified completely hydrogenated blend (initially 98% by weight of palm kernel oil and 2% by weight of cottonseed stearine) and 2.5% of completely hydrogenated cottonseed stean'ne (M.P. 140 F.) by weight.

Melting point: 102-l03 F.

Iodine value: 1.5-2.5.

Solid content index:

66.1-67.9 at 50 F.

53.6-56.2 at 70 F.

41.1-44.5 at 80 F.

11.9-14.5 at 92 F.

1.0-1.6 at 102 F. Viscosity (centipoises):

44 at 140 F.

48 at 131 F.

51 at 125 F.

52 at 120 F.

56 at 115 F.

61 to 108 F.

71 at 102 F. (haze).

73 at 95 F. (crystals forming).

10 Setting time: 4-5 minutes (too slow). Bond: Pulls away after setting, oily. Quality and appearance of seal: Oily to touch, translucent, some carton strains.

The composition of this example is not satisfactory for use as a sealant in practicing this invention.

Example VII Composition: Blend of 52% non-hydrogenated liquid cottonseed oil, by Weight with 48% partially hydrogenated soybean oil, by weight.

Melting point: 95-97 F.

Iodine value: 88-90.

Solid content index:

24.0-25.0 at 50 F. 14.8-15.8 at 70 F.

9.5-11.0 at F.

3.4-4.1 at 92 F.

0.0 at 102 F. Viscosity (centipoises):

50 at 140 F.

53 at 131 F.

57 at 125 F.

60 at 120 F.

64 at 115 F.

67 at 108 F.

80 at 102 F.

83 at F. (haze).

89 at 91 F. (crystals forming). Setting time: 5-10 minutes (much too slow). Bond: Pulls away after setting, oily. Quality and appearance of seal: Oily to touch, translucent, stains cartons.

The composition of this example is not useful as a sealant in practicing this invention.

From a review of the seven examples given, it is apparent that the compositions of Example I, and Example II, are illustrative of the preferable vegetable oil compositions to be used as the sealants in practicing this invention. The sealants of Examples I and II may be replaced by vegetable or animal oils or fat mixtures thereof, such as corn, safflower or sunflower oils or even hydrogenated lard having similar melting points, viscosity ranges and setting times and other characteristics within the ranges specified in these examples.

The desired melting points and other noted character istics of the various examples, as can be seen, may be achieved by partial hydrogenation directly of the constituent oils, or by blending partially hydrogenated oils with completely hydrogenated (saturated) oils or by molecular rearrangement. It is to be noted that Examples III and IV, both involving interesterification, failed, but because of different reasons. Whereas the fat in Example III set up too rapidly, that in Example IV setup too slowly. A 50:50 blend of these two fat compositions (M.P. 107 F.) provides acceptable seals, setting-up time now being 2 to 3 minutes.

The preferred sealant compositions of this invention are an edible shortening type of food fat. As used in practicing this invention, such sealants do not come into direct contact with the print because of the manner of their application as layers S to the wrapper. However, should any migration occur, no violation of Federal and State Food and Drug Act regulations will occur because of the edible nature of the sealant compositions.

The preferred sealants all have melting points (110- 114 F.) much higher than the fat of the print. Hence, under adverse conditions of storage, the print fat would melt before the sealant fat. The sealant fat thus constitutes a barrier to oil leakage from the wrapped print to the carton. Also, migration takes place essentially from the print to the sealant.

The preferred sealants have a relatively high Wiley melting point and also a broad viscosity range which 11 causes the setting time of the seal to coincide substantially with the packaging time in the machine. This permits the machine to provide the necessary pressure to complete the bond between the longitudinal flaps during insertion of the wrapped prints into the carton. After four prints have been cartoned, very little, if any, pressure is subsequently provided or necessary.

The preferred sealants are tacky to the touch on com pletion of the cartoning operation and yet are not oily. The tacky natures of the sealants provides for a permanent bond between the flaps of the wrapper.

The preferred sealants are not too visually apparent when the flaps are opened manually.

The preferred sealants provide a bond between the flaps that is readily pulled apart by the users fingers without mutilation of the wrapper or the print.

In applying the preferred sealants they are in molten state at 115-140 F. (120130 F. preferably) in which temperature range proper viscosity is attained for acceptable packaging efficiency without heat abuse of the sealant fat.

The preferred sealants impart no flavor, odor or color or other foreign aspect to the print within the wrapper. Even after a shelf-life of three months at 45 F. these sealants display no rancid flavor or off-odors or color.

The preferred sealants effectively prevent oil staining of the cartons in the region of the longitudinal flaps even after storage of 14 days at 75 F. (room temperature).

The preferred sealants prevent discoloration of the print due to dehydration far beyond the shelf-life of the print. Storage periods of wrapped prints up to nine months at 45 F. and at 40% relative humidity have demonstrated the effectiveness of the sealing of the longitudinal folds. No discoloration was evident after this time.

In contrast, wrapped prints that were not sealed show slight discoloration after three to four days under such storage conditions, moderate discoloration after one to two Weeks and severe discoloration after two weeks.

Such discoloration of the surfaces causes the print to appear old when the wrapper is removed even though no deleterious effect relative to the flavor or nutritive value occur. do not acquire this old appearance.

Moreover, prints wrapped as taught by this invention show no weight loss after two weeks at 75 F. and 50% relative humidity, whereas unsealed wrapped prints exhibit losses of 0.25% under such conditions of storage.

Among oil and fat chemists, the Solids Index values are regarded as the best single criterion for characterizing the physical properties of a fat. However, review of the performance ratings of Examples IVII shows surprisingly no correlation with the solids index values. Nevertheless, we do find that it is possible to define acceptable fat sealants for the purpose of this invention by melting point and viscosity values.

The acceptable fats have melting points of 105 -11'7 F. and exhibit on cooling from the melted state the first formation of fat crystals at 102 to 115 F. (according to the standardized condition of our test described previously) and viscosity values of 71 to 81 centipoiscs at 102 to 115 F. In FIGURE 5, are plotted the viscosity measurements of the fats in Examples I-VII obtained in the course of the present investigation. Compositions suitable as sealants for practicing this invention terminate (first formation of fat crystals) within or at the borders of the dotted-line rectangle whose ordinates lie between 102 F. and 115 F. and whose abscisase lie between 71 centipoises and 81 centipoises. It can be seen that the curves for Examples I and II fall within the rectangular area while those for Examples IV and V terminate at the borders of this area. The curves for Examples III, VI and VII terminate entirely outside of this rectangle and these latter examples are not satisfactory for use in this invention.

Sealed prints using the preferred sealants While specific embodiments of the invention have been disclosed, variations within the scope of the appended claims are possible and are contemplated. There is no intention, therefore, of limitation to the exact disclosure herein made.

What is claimed is:

1. That improvement in the process of wrapping prints of a table spread selected from the group consisting of margarine and butters with a foil-paper laminated wrapper comprising the continuous steps of folding the wrapper about the print to provide apair of juxtaposed flap portions along the length of a face of the print, applying a layer of molten edible fat sealant along a face of one of the flap portions of the pair between the latter and the adjacent face of the other flap portion, said sealant being an edible fat selected from the group consisting of partially hydrogenated soybean oil, 98% partially hydrogenated soybean oil with 2% completely hydrogenated peanut oil, and 96.5% partially hydrogenated soybean oil with 3.5% completely hydrogenated cottonseed stearine (by weight) having a melting point ranging from approximately F. to 114 F. applied in the molten state to the wrapper at a temperature of 115 F. to 140 F., and during the period in which said sealant remains in the molten state applying pressure to the juxtaposed flap portions together so that the applied sealant bonds the two dissimilar surfaces of the wrapper together along said length as a result of the fat sealant setting up within to 3 minutes after application.

2. That improvement in the process of wrapping prints of a table spread selected fromthe group consisting of margarine and butters with a foil-paper laminated wrapper comprising the continuous steps of folding the wrapper about the print to provide a pair of juxtaposed flap portions along the length of a face of the print, applying a layer of molten edible fat sealant along a face of one of the flap portions of the pair between the latter and the adjacent face of the other flap portion, said sealant being an edible fat selected from the group consisting of 100% partially hydrogenated soybean oil, 98% partially hydrogenated soybean oil with 2% completely hydrogenated cottonseed stearine (by weight), 100% partially hydrogenated peanut oil, and 96.5% partially hydrogenated soybean oil with 3.5% completely hydrogenated cottonseed stearine (by weight) having a melting point ranging from approximately 105 F. to 114 F. applied in the molten state to the wrapper at a temperature of F. to F., and during the period in which said sealant remains in the molten state to the wrapper at a temperature of 120 F. to 130 F and during the period in which said sealant remains in the molten state applying pressure to the juxtaposed flap portions together so that the applied sealant bonds the two dissimilar surfaces of the wrapper together along said length as a result of the fat sealant setting up within 1 to 2 minutes after application.

3. That improvement in the process of wrapping prints of a table spread selected from the group consisting of margarine and butters with foil-paper laminated wrapper comprising the continuous steps of folding the wrapper about the print to provide a pair of juxtaposed flap portions along the length of a face of the print, applying a layer of molten edible fat sealant along a face of one of the flap portions of the pair between the latter and the adjacent face of the other flap portion, said sealant being an edible fat selected from the group consisting of 100 partially hydrogenated soybean oil, 98% partially hydrogenated soybean oil with 2% completely hydrogenated cottonseed stearine (by weight), 100 partially hydrogenated peanut oil, and 96.5% partially hydrogenated soybean oil with 3.5% completely hydrogenated cottonseed stearine (by weight) having a melting point ranging from approximately 105 F. to 114 F. applied in the molten state to the wrapper at a temperature of 115 F. to F. and during the period in which said sealant remains in the molten state applying pressure to the juxtaposed flap portions together so that the applied sealant bonds the two dissimilar surfaces of the wrapper together along said length as a result of the fat sealant setting up within /1 to 3 minutes after application, and said fat sealant exhibiting on cooling from the melted state the first formation of crystals at 102 F. to 115 F. and viscosity values of 71 to 81 centipoises at 102 F. to 115 F.

4. That improvement in the process of wrapping prints of a table spread selected from the group consisting of margarine and butters with a foilpaper laminated wrapper comprising the continuous steps of folding the wrapper about the print to provide a pair of juxtaposed flap portions along the length of a face of the print, applying a layer of molten edible fat sealant along a face of one of the flap portions of the pair between the latter and the adjacent face of the other flap portion, said sealant being an edible fat selected from the group consisting of 100% partially hydrogenated soybean oil, 98% partially bydrogena-ted soybean oil with 2% completely hydrogenated cottonseed stearine (by weight), 100% partially hydrogenated peanut oil, and 96.5 partially hydrogenated soybean oil with 3.5% completely hydrogenated cottonseed stearine (by Weight) having a melting point ranging from approximately 105 F. to 114 F. applied in the molten state to the wrapper at a temperature of 120 F. to 130 F. and during the period in which said sealant remains in the molten state applying pressure to the juxtaposed flap portions together so that the applied sealant bonds the two dissimilar surfaces of the wrapper together along said length as a result of the fat sealant setting up within 1 to 2 minutes after application, and said fat sealant exhibiting on cooling from the melted state the first formation of crystals at 102 F. to 115 F. and viscosity values of 71 to 81 centipoises at 102 F. to 115 F.

5. That improvement in the process of wrapping prints of a table spread selected from the group consisting of margarine and butter with a foil-paper laminated wrapper comprising the continuous steps of folding the wrapper about the print to provide a pair of juxtaposed flap portions along the length of a face of the print, applying a layer of molten edible fat sealant along a face of one or" the flap portions of the pair between the latter and the adjacent face of the other flap portion, said sealant being an edible fat selected from the group consisting of 100% partially hydrogenated soybean oil, 98% partially hydrogenated soybean oil with 2% completely hydrogenated cottonseed stearine (by weight), 100% partially hydrogenated peanut oil, and 96.5% partially hydrogenated soybean oil with 3.5% completely hydrogenated cottonseed stearine (by weight) having a melting point ranging from approximately 105 F. to 114 F. applied in the molten state to the wrapper at a temperature of 115 F. to 140 F., and during the period in which said sealant remains in the molten state applying pressure to the juxtaposed flap portions together so that the applied sealant bonds the two dissimilar surfaces of the wrapper together along said length as a result of the fat sealant setting up within to 3 minutes after application, and said fat sealant exhibiting on cooling from the melted state the first formation of crystals at 102 F. to 115 F. and viscosity values of 71 to 81 centipoises at 102 F. to 115 F., and said pressure during sealing being such as to be below that which will effect deformation of the wrapped print.

6. That improvement in the process of wrapping prints of a table spread selected from the group consisting of margarine and butters with a foil-paper laminated wrapper comprising the continuous steps of folding the wrapper about the print to provide a pair of juxtaposed flap portions along the length of a face of the print, applying a layer of molten edible fat sealant along a face of one of the flap portions of the pair between the latter and the adjacent face of the other flap portion, said sealant being an edible fat selected from the group consisting of partially hydrogenated soybean oil, 98% partially hydrogenated soybean oil with 2% completely hydrogenated cottonseed stearine (by weight), 100% partially hydrogenated peanut oil, and 96.5% partially hydrogenated soybean oil with 3.5% completely hydrogenated cottonseed stearine (by weight) having a melting point ranging from approximately F. to 114 F. applied in the molten state to the wrapper at a temperature of F. to F. and during the period in which said sealant remains in the molten state applying pressure to the juxtaposed flap portions together so that the applied sealant bonds the two dissimilar surfaces of the wrapper together along said length as a result of the fat sealant setting up within 1 to 2 minutes after application, and said fat sealant exhibiting on cooling from the melted state the first formation of crystals at 102 F. to 115 F. and viscosity values of 71 to 81 centipoises at 102 F. to 115 F., and said pressure during sealing being such as to be below that which will effect deformation of the wrapped print.

References Cited in the file of this patent UNITED STATES PATENTS 2,778,760 Hurst Jan. 22, 1957 3,094,420 Josefowicz et al June 18, 1963 FOREIGN PATENTS 635,268 Great Britain Apr. 5, 1950 817,778 Great Britain Aug. 6, 1959 

1. THAT IMPROVEMENT IN THE PROCESS OF WRAPPING PRINTS OF A TABLE SPREAD SELECTED FROM THE GROUP CONSISTING OF MARGARINE AND BUTTERS WITH A FOIL-PAPER LAMINATED WRAPPER COMPRISING THE CONTINUOUS STEPS OF FOLDING THE WRAPPER ABOUT THE PRINT TO PROVIDE A PAIR OF JUXTAPOSED FLAP PORTIONS ALONG THE LENGTH OF A FACE OF THE PRINT, APPLYING A LAYER OF MOLTEN EDIBLE FAT SEALANT ALONG A FACE OF ONE OF THE FLAP PORTIONS OF THE PAIR BETWEEN THE LATTER AND THE ADJACENT FACE OF THE OTHER FLAP PORTION,SAID SEALANT BEING AN EDIBLE FAT SELECTED FROM THE GROUP CONSISTING OF 100% PARTIALLY HYDROGENATED SOYBEAN OIL, 98% PARTIALLY HYDROGENATED SOYBEAN OIL WITH 2% COMPLETELY HYDROGENATED PEANUT OIL, AND 96.5% PARTIALLY HYDROGENATED SOYBEAN OIL WITH 3.5% COMPLETELY HYDROGENATED COTTONSEED STEARINE (BY WEIGHT) HAVING A MELTING POINT RANGING FROM APPROXIMATELY 105*F. TO 114*F. APPLIED IN THE MOLTEN STATE TO THE WRAPPER AT A TEMPERATURE OF 115*F. TO 140* F., AND DURING THE PERIOD IN WHICH SAID SEALANT REMAINS IN THE MOLTEN STATE APPLYING PRESSURE TO THE JUXTAPOSED FLAP PORTIONS TOGETHER SO THAT THE APPLIED SEALANT BONDS THE TWO DISSIMILAR SURFACES OF THE WRAPPER TOGETHER ALONG SAID LENGTH AS A RESULT OF THE FAT SEALANT SETTING UP WITHIN 3/4 T 3 MINUTES AFTER APPLICATION. 